Best Asparagus And Goat Cheese Quiche Recipes

Spring Hash Brown Quiche With Asparagus and Goat Cheese image

Provided by mommychommy

Time 2h10m

Yield 1 quiche/pie, 8-10 serving(s)

Number Of Ingredients 11

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
1/4 cup butter, melted
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground pepper, divided
1 cup fresh spinach, chopped
1/4 cup sun-dried tomato packed in oil, diced
15 asparagus spears, trimmed and cut into one-inch lengths
4 green onions, thinly sliced with a some of the green part
4 ounces goat cheese, crumbled
4 large eggs
1 cup half-and-half

Steps:

Preheat oven to 425 degrees. Spray deep dish pie plate generously with Pam or any other non-stick cooking spray.
Toss Simply Potatoes® Shredded Hash Browns with the melted butter, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
Press buttered potatoes onto the bottom and up the sides of the pie plate.
Bake in the preheated 425 degree oven for 30 minutes.
Remove from oven, reduce heat to 350 degrees.
Top Simply Potatoes® Shredded Hash Browns with spinach.
Top potatoes and spinach with sun-dried tomatoes.
Beat the eggs with the half and half and remaining salt and pepper.
Pour over potatoes, spinach and sun-dried tomatoes.
Arrange asparagus over egg mixture, sprinkle with the green onions and then scatter the goat cheese over the entire dish.
Bake for 40 minutes in a 350 degree oven, or until the center is set.
Allow to cool for 10 minutes before cutting.
Enjoy!

Asparagus, Baby Artichoke, Pesto and Goat Cheese Quiche with Quinoa Crust - Closet Cooking image

Provided by @MakeItYours

Number Of Ingredients 10

1/2 cup quinoa, rinsed
1 cup water
1 egg
1/4 cup parmigiano reggiano (parmesan), grated (optional)
4 baby artichokes, quartered or chopped
1/2 pound asparagus, cut into small pieces
4 eggs
1/2 cup milk or heavy cream
1/3 cup pesto
4 ounces goat cheese, crumbled

Steps:

Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
Meanwhile, peel the leaves from the artichokes until you get to the paler tender inner leaves, cut the top third off and discard, quarter the artichoke hearts and set aside in lemon water.
Mix the quinoa, egg and parmesan and press into the bottom of a pie plate.
Bake in a preheated 375F/190C oven until lightly golden brown, about 10 minutes.
Meanwhile, saute or steam the artichoke hearts and asparagus until just tender and set aside.
Mix the artichokes, asparagus, eggs, milk, pesto and goat cheese and pour into quinoa crust.
Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.

Asparagus and Goat Cheese Quiche image

Provided by @MakeItYours

Number Of Ingredients 11

1 (9in.) Pie Crust - unbaked (You can use the pre made version, or make your own)
10 spears of Asparagus
1/2 onion - diced
2 tbsp butter
1/4 tsp salt
Pinch of black pepper
4 eggs
1/2 cup cream
1 cup milk
1/2 cup goat cheese, crumbled
1 tsp lemon zest

Steps:

Heat oven to 425 degrees F.
Line a 9 in. pie pan with the dough, then carefully cover the pie dough with tin foil and fill with dried beans or rice. Bake in oven for 10 minutes.
Meanwhile, break off the woody ends of the asparagus and throw them away. Cut the asparagus into 1 inch pieces.
In a medium saucepan, saute the onion and asparagus in the butter until onion is translucent.
In a medium bowl whisk together the eggs, cream, milk, goat cheese, salt, pepper, and lemon zest. Stir in the asparagus mixture.
Reduce the heat on the oven to 325 degrees F. Remove the tinfoil from the pie crust and pour the egg mixture into the shell. Bake for 50-55 minutes, or until the center has risen and is slightly golden brown.
Remove from oven and let cool slightly before slicing into it. Enjoy!